To make the Lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with sea salt and freshly ground black pepper. Shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.
To make relish heat a char grill over a high flame and cook the tomato wedges until charred on all sides. Remove to a bowl. Roughly chop, add paprika and pomegranate molasses and season with sea salt and pepper.
To make salsa, combine all ingredients in a small bowl and season.
To make mayo, combine red peppers, mayonnaise and 1 teaspoon harissa in a food processor and blend.
To make sliders, heat a grill plate over a medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.
Lightly grill the buns, place a small amount of mesclun mix on the each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve sliders with a selection of the relish and sals in shot glasses or small glasses.